Miso Stir-Fry

Part 2/2 of Asian-inspired Comfort Food Night!

Halfway through making the seaweed tofu miso soup, I decided that I didn’t want to try the shirataki (yam noodles) with the soup. The back of the packaging suggested a pork and carrot stir-fry, but I decided to make a miso stir-fry since I have so much miso paste.

The stir-fry ended up being a lot saltier than I would have liked, so much so that I couldn’t eat it without handfuls of salad. However, my flatmate and friend each had a dish and told me it was perfectly fine. So maybe it’s just my taste buds (it’s probably just my taste buds), but I really do think one less teaspoon of miso would have been better.

Grabbed all the veggies I could find in the fridge/freezer.

Sauteing the garlic and ginger.

Adding the chopped baby carrots.

Adding the cabbage after the corn.

Mixing the miso paste with water.

Adding the drained (and rinsed!) noodles and diluted miso after the veggies are cooked.